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Italian Grilled Porterhouse Recipe

Recipe by Pedro M. A. Neves

This Italian grilled porterhouse celebrates the Tuscan tradition of simple, high-quality meat preparation. A thick-cut steak is seasoned minimally with salt, pepper, and fresh herbs, then seared over hot coals until a deep crust forms while the interior remains perfectly tender. The result is a showstopping main course that lets the quality of the beef shine through.

Ingredients

• 2 porterhouse steaks, 4 cm (1.5 inches) thick, about 600 g (1.3 lbs) each
• 30 ml (2 tablespoons) extra virgin olive oil
• 4 cloves garlic, lightly crushed
• 8 fresh rosemary sprigs
• 4 fresh sage leaves
• Fleur de sel or sea salt to taste
• Freshly ground black pepper to taste
• 15 ml (1 tablespoon) fresh lemon juice
• 2 sprigs fresh thyme

Instructions

1. Remove the porterhouse steaks from refrigeration 30 minutes before grilling to bring them to room temperature, ensuring even cooking throughout.

2. Pat the steaks dry thoroughly with paper towels, as surface moisture will prevent proper browning and crust formation.

3. Heat the grill to high temperature, approximately 230°C (450°F), with coals or burners positioned to create a very hot cooking surface.

4. Brush the steaks generously on both sides with extra virgin olive oil and season liberally with fleur de sel and freshly ground black pepper just before placing on the grill.

5. Place the steaks on the hottest part of the grill and sear for 4-5 minutes without moving them, developing a dark, caramelized crust on the first side.

6. Flip the steaks once and scatter the crushed garlic cloves, rosemary sprigs, sage leaves, and thyme sprigs directly onto the meat and grill surface. Continue cooking for 4-5 minutes for medium-rare (internal temperature 52-55°C/125-130°F).

7. Transfer the steaks to a warm plate and tent loosely with foil. Rest for 5 minutes to allow the juices to redistribute throughout the meat.

8. Drizzle the rested steaks with fresh lemon juice and top with the charred garlic and herb pieces from the grill. Serve immediately while still hot.

Substitutions

• For a leaner option, substitute with grilled beef tenderloin steaks of equal thickness
• Replace rosemary and sage with fresh oregano and basil if preferred
• Use ghee or clarified butter instead of olive oil for a different flavor profile
• Substitute lemon juice with aged balsamic vinegar for acidity and depth

Tips

• Never flip the steak more than once; constant movement prevents crust formation and dries out the meat
• Invest in a high-quality porterhouse with marbling; this cut's fat content ensures tenderness and flavor when grilled hot and fast
• Let the steak rest after cooking; this is non-negotiable for retaining juices and achieving optimal texture

This preparation reflects the Tuscan approach to grilling called 'alla fiorentina,' where simple seasoning and intense heat showcase the natural quality of premium beef. The technique has been practiced for centuries in Tuscany and remains a cornerstone of Italian steakhouse cooking.

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